**Author details**

Andrii Tarasov1 \*, Miguel Cabral<sup>2</sup> , Christophe Loisel3 , Paulo Lopes2 , Christoph Schuessler1 and Rainer Jung1

1 Department of Enology, Hochschule Geisenheim University, Geisenheim, Germany

2 R&D Department, Amorim Cork, Mozelos, Portugal

3 R&D and Oenology Center, DIAM Bouchages SAS, Espace Tech Ulrich, Ceret, France

\*Address all correspondence to: andrii.tarasov@hs-gm.de

© 2022 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*State-of-the-Art Knowledge about 2,4,6-Trichloroanisole (TCA) and Strategies to Avoid… DOI: http://dx.doi.org/10.5772/intechopen.103709*
